Description
Low FODMAP spicy tomato soup! A well-know spicy sweet tomato soup, but then low FODMAP! Also gluten-free, lactose-free and vegan.
Ingredients
Scale
- 1 liter water
- 2 low FODMAP stock cubes
- 400 g canned peeled tomatoes
- 200 g canned diced tomatoes
- 1 large tin of tomato paste (140 g)
- 2 tbsp sugar
- 2 tbsp soy sauce
- 3 tbsp ginger syrup
- 1 tsp sambal or more to taste (hot chili pepper paste)
- 1 tsp ground ginger
- 2 tbsp cornstarch
- 100 g rice vermicelli
- 100 g bean sprouts
- Optional: one stalk spring onion (the green part) for garnish
Instructions
- Bring one liter water with two stock cubes to a boil.
- Add the peeled tomatoes and tomato paste. Bring to a boil again.
- Mix the sugar, soy sauce, ginger syrup, ground ginger and sambal together in a bowl. Add to the soup and stir together. Taste the soup and add some salt to taste. If you like your soup a bit more spicy, you can add some extra sambal. Do this in very small amounts, a teaspoon at a time because otherwise your soup can get very spicy very quickly.
- Use a handblender to turn the soup into a smooth soup.
- Put the corn starch together with 1 tablespoon water into a small bowl and stir this into a smooth mixture. Add to the soup and stir.
- Finally add the rice vermicelli and the bean sprouts to the soup. Leave the soup to simmer for another 10 minutes.
Notes
Canned tomatoes, such as peeled or diced tomatoes, are only limited low FODMAP up to about 100 gram per serving. This recipe serves 6, so if you have one serving of this recipe, it is low FODMAP. If you have more than one serving at a time, you can go over the FODMAP limit and get IBS complaints.
- Prep Time: 30 min
